Let’s dive into the creation of this masterpiece:

1. Preheat your oven to 350°F. Grease and flour a round cake pan.
2. In a medium bowl, cream together the butter and 1/2 cup of sugar until light and fluffy.
3. Beat in the egg yolks one at a time, then stir in the vanilla extract.
4. In a separate bowl, combine the flour and salt. Gradually add to the creamed mixture alternately with milk, mixing just until incorporated.
5. In another bowl, beat egg whites until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form.
6. Fold the egg whites into the batter gently, ensuring not to deflate them.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and set aside.
9. Once the cake is cool, sprinkle the top evenly with the 1/4 cup of granulated sugar. Use a kitchen torch to caramelize the sugar until it forms a crispy top.

Watching the sugar bubble and harden is reminiscent of my abuela’s hands carefully tending to her caramel pots, a memory that always brings a smile to my face.